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Madras lentil tourtière cups

6

  • Prep Time15 mins
  • Total Time1 hr 5 mins
  • Makes12 tourtière cups
*PLUS 35 min chilling time
Madras lentil tourtière cups

Photo, Andrew Grinton.

Chatelaine Triple Tested

We've partnered with President's Choice to give traditional Canadian recipes a modern makeover.

Ingredients

  • 1/4 cup PC Indian basmati rice, rinsed

  • 2 tbsp vegetable oil

  • 1 onion, finely chopped

  • 1 vine-ripened tomato, chopped

  • 1 tsp PC Black Label garam masala

  • 3/4 tsp salt

  • 3/4 cup dried green lentils, rinsed

  • 1 cup PC Madras Sauce

  • 3 cups packed baby spinach

  • 1/2 cup chopped fresh cilantro

  • 1/2 cup frozen peas

  • 1 450-g pkg frozen PC Butter Puff Pastry, thawed

  • Plain Greek yogurt

  • Mango chutney

Instructions

  • COMBINE rice and 1/2 cup cold water in a small saucepan and bring to a boil over medium-high. Reduce heat. Simmer, covered, until water is absorbed, 15 min. Let stand for 5 min, then fluff with fork.

  • HEAT oil in a large frying pan over medium. Add onion and cook, stirring, until very soft, 6 min. Stir in tomato, garam masala and salt and cook for 1 min.

  • STIR in lentils and 1 3/4 cups water. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 35 min.

  • STIR in rice, Madras sauce, spinach, cilantro and peas. Cook, stirring, 2 min. Let cool. Transfer to a shallow bowl and refrigerate until chilled, 35 min.

  • PREHEAT oven to 425F and spray a 12-cup muffin pan. Cut pastry sheets into 6 rectangles. Press each rectangle into a muffin cup, then fill each with 1/3 cup of the lentil mixture. Pull corners together, gently pinching and twisting to seal.

  • BAKE until puffed and golden, 17 to 20 min. Serve topped with a dollop each of yogurt and mango chutney.


Chatelaine Presents: Madras Lentil Tourtière Cups


Nutrition (per tart)

Calories 260, Protein 7g, Carbohydrates 26g, Fat 14g, Fibre 4g, Sodium 383mg.
Excellent source of folate.

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